- Basic - Accumulation of grease on handwash sink. / located at the end of the front cook line.
- Basic - Bowl or other container with no handle used to dispense food. / flour container in white bin / kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle. / front cook line / **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area. / behind 3 sink.
- Basic - Wiping cloth sanitizing solution stored on the floor. / back kitchen prep area / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / salt and pepper container.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw beef over shell eggs /
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Toxic substance/chemical improperly stored. / a bottle of hand soap stored over an ice tea dispenser / wait station / **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / front cook line by the kitchen door.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. / chlorine test kit not available.
- Intermediate - No soap provided at handwash sink. / front cook line by the kitchen door.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. / bar.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tank not adequately secured. By walk in cooler.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open beverage containers stored on dish machine. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Employees failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of soil residue inside the ice bin at wait station.
- Intermediate - Cutting board(s) stained/soiled with old food residue. Portable tables.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Reach-in cooler fan guards dusty. Prep coolers at front line.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies provided.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container stored above customer food inside cookline reach in cooler on the far right end **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.food prepared onsite and held more than 24 hours not properly date marked. For gargonzola cheese in walk in cooler, operator was unable to determine the date it was prepared. Product did not look wholesome. Operator discarded of product on site. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. For gargonzola cheese in walk in cooler, operator was unable to determine the date it was prepared. operator discarded of product. **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 61 pasta 47 rice 47 all less than4 hrs per chef chilled/iced for temperature recovery also butter 81 on cookline. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pasta cooler and sauted cooler pasta drawer cooler and grill cooler **Warning**
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4/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area. **Warning**
- Basic - Dusty kitchen light covers **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Warewashing **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 61 pasta 47 rice 47 all less than4 hrs per chef chilled/iced for temperature recovery also butter 81 on cookline. **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Servers area **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pasta cooler and sauteed cooler pasta drawer cooler and grill cooler **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing **Corrected On-Site** **Warning**
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4/10/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.Upstairs
- Ceiling tile missing. Warewashing area
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pantry cooler was unplugged. Also breads area house household cooler food temperature 45
- Lights missing the proper shield, sleeve coatings or covers.Some expo bulbs
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Warewashing preparation area
- Observed attached equipment soiled with accumulated dust.walk in cooler light fixture and ceiling
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.area around breads area drink tower
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Employees not washing hands before putting on clean gloves **Corrected On-Site**
- Critical - Observed food stored on floor.Soda boxes, dry storage
- Observed gaskets/seals on cold holding unit in poor repair.Salads cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Thumbscoop, cook line **Corrected On-Site**
- Observed nonfood-contact equipment in poor repair, bread warmer drawer damaged
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and boiled egg 52 less than 4 hours placed into walk in freezer for temperature recovery. Also butter 45 in breads area
- Critical - Working containers of food removed from original container not identified by common name.Flour **Corrected On-Site**
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Backline
- Violation: 18-05-1 Observed old food stuck to some clean dishware/utensils.
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5/30/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner.Some teflon pans with degraded surface.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Backline
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Salmon purchased fresh. This violation must be corrected by : 5 30 12.
- Observed build-up of grease on inside of broilers
- Critical - Observed buildup of pink slime in the upper interior of ice machine.
- Critical - Observed dented/rusted cans. Badly dented can of marinara. Do not use.
- Observed dust build-up on backline hood filters.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed old food stuck to some clean dishware/utensils.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy product, bar area and server's cooler.
- Observed soda gun holsters with accumulated slime/debris. Bar Corrected On Site.
- Waste line missing at soda gun holster.Over ice bin, bar area
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Unknown date of last service, icemaker filters
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3/28/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Current Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.Server's dirty dish drop area. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Knives in sink basin, cookline Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Server's dirty dish drop area Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.Breads area household refrigerator
- Critical - No handwashing sign provided at a handsink used by food employees.Women's restroom
- Critical - No proof of required employee training provided. This violation must be corrected by : 11 28 11.
- Observed all cookline cutting board grooved/pitted and no longer cleanable.
- Observed attached equipment soiled with accumulated dust.Backline hood filters
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handling melon and apples with bare hands Corrected On Site.
- Critical - Observed buildup of slime in the upper interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.Lobby area Corrected On Site.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee eating while preparing food.Cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Cook put on gloves after eating without fiirst washing hands. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Knives/preparation area Corrected On Site.
- Critical - Observed heavy buildup of slime on soda dispensing nozzles.Server's area, by expo Corrected On Site.
- Critical - Observed heavy buildup of soiled material on underside of mixer head. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Tongs,spatula,cookline
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed toxic item stored by food.Chemicals stored over bag in box sodas in upstairs storage Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated black debris in preparation area above sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Hollandaise 118F for a short time due to double panning food.
- Critical - Vacuum breaker mising at hose bibb.Needed on floor hose side of Y fitting added to mopsink faucet
- Wet mops not hung to dry.Mopsink
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9/27/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.Under preparation table in kitchen
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 48F, pasta 50F, butter 45F in pasta station reach in cooler for less than 3 hours per operator moved to walk in cooler for temperature recovery. This violation must be corrected by : 2 18 11.
- Critical - Violation: 04-01-1 Pasta station reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-50F. Do n0t store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 2 18 11.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repairSeveral missing reach in cooler doir handles missing/duct taped on cookline
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2/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Back warmer/hot holding cabinet food temperature 126F, thermometer reads 160F
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Observed attached equipment soiled with accumulated dust.Vents over warewashing area
- Observed build-up of grease on nonfood-contact surface.Hood filters
- Critical - Observed buildup of slime in the upper interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Observed employee with ineffective hair restraint.
- Observed employee with no beard guard/restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing.Broiler area, knife stored in sink basin
- Observed nonfood-contact equipment in poor repairSeveral missing reach in cooler doir handles missing/duct taped on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 56F hekd ineffectively on ice at server's area for less than 2 hours, shallowed and moved into cooler for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 48F, pasta 50F, butter 45F in pasta station reach in cooler for less than 3 hours per operator moved to walk in cooler for temperature recovery. This violation must be corrected by : 2 18 11.
- Observed residue build-up on nonfood-contact surface.Ticket machine/pantry
- Observed soiled dry wiping cloth in use.Cookline
- Critical - Pasta station reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-50F. Do n0t store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 2 18 11.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Mashed potatoes 128F in hot holding cabinet for less than 1.5 hours, reheated to 165F for continued hot holding
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.Booster heater not on. Re-sanitize all wares washed today Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Under preparation table in kitchen
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2/17/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pastas 50-55F in pasta drawers cooler for 1.5 hours per operator. licated to effective refrigeration for temperature recovery
- Critical. Violation: 04-01-1 Pastas reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50-55F. Do not store potentially hazardous foods in this cooler until maintaining 41F or colder.
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.Icemaker filters, no date of last service/inspection indicated
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored inverted wet nesting
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.Neded on floor hose side of Y fitting added tp mopsink faucet
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12/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Farm raised salmon served undercooked. See comments. This violation must be corrected by : 12 20 10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pastas 50-55F in pasta drawers cooler for 1.5 hours per operator. licated to effective refrigeration for temperature recovery
- Critical. Pastas reach in coolernincapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50-55F. Do not store potentially hazardous foods in this cooler until maintaining 41F or colder.
- Critical. No conspicuously located thermometer in holding unit.Server's area cooler
- Critical. Observed dish washer handling soiled equipment then handle clean equipment or utensils without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on icemaker Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Icemaker filters, no date of last service/inspection indicated
- Critical. Observed heavy buildup of slime in the upper interior of ice machine. Repeat Violation.
- Critical. Observed buildup of slime/build up on soda dispensing nozzles. Server's/breads area
- Critical. Observed buildup of slime on soda dispensing nozzles.Server's area
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored inverted wet nesting
- Critical. Vacuum breaker mising at hose bibb.Neded on floor hose side of Y fitting added tp mopsink faucet
- Critical. Hand wash sink lacking proper hand drying provisions.Pantry Corrected On Site.
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10/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented cans.1 # 10 beans, 1 #10 artichoke.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.126F,114F lasagne in holding cabinet for 20 minutes per chef, reheated to 165F minimum for continued hot holding
- Critical. Observed food stored on floor.Cauliflower in walk in cooler Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.Quaternary ammonia
- Critical. Observed heavy buildup of slime in the upper interior of ice machine.
- Critical. Observed cappucino frothing tubes encrusted with milk deposits.
- Holster missing at soda gun at bar area
- Observed wall soiled with accumulated black debris in dishwashing area.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Fresh salmon in use and cooked to order. This violation must be corrected by : 12 30 09.
- Critical. Observed buildup of slime in soda dispensing nozzles holsters at bar.
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10/30/2009 | Routine - Food | Warning Issued |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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